Chop Suey Recipe -
Chop Suey Recipe
  • READY IN 45 mins

Chop Suey

Recipe by  

"This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
  2. In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

I was looking for my moms chop suey recipe, and couldn't find it. I looked on here, and this is the same one! It's delicious! I did use a can of chicken soup stock along with the water though, and added more ground pork.

Most Helpful Critical Review
May 01, 2009

Well, just made this for dinner. Here are my suggestions: 1-2 T. oil rather than shortening, saute a couple of cloves of garlic with the diced pork (who said ground pork?!), a couple of ounces of soy sauce (or ponzu), and last but not least - 2 T. molasses! That was the missing ingredient! I did chop some red bell pepper and saute also with the vegetables. Instead of bean sprouts, I used a can of fancy mixed Chinese vegetables, which also contained bean sprouts. Now, that's chop suey!

Aug 29, 2006

I'd have to say this is the best chop suey! I like it better than I get in the restaurant even! I made it 1 time and have made it over and over again. I'm revisiting the site today to print out another copy because mine has been used so much it gets a little crinkled more every time. My family loves it too. The only thing I do different is make a double batch because we all love it, and 1 just doesn't seem to be quite enough for a family of 4.

Sep 27, 2005

I thought this was great. Definitely four stars. I used chicken broth instead of plain water and I also used frozen stir fry veggies in it as well as finely chopped garlic and added some crushed red pepper to my own plate. Very good. Very easy. Thanks.

Mar 09, 2007

This was terrific! I made the recipe as written. I was a little nervous about using the shortening, but it really needs to be a part of the recipe. I used diced chicken instead of pork. Tastes like the chop suey my mom made when I was a kid. I will make this one again!

Mar 14, 2006

I've made this for the second time today. I made 4 time the amount because the last time it was all gone in an hour. I chop everything in my food processer and used olive oil instead of shortening. My husband and his brother say it's better than Moms. YEAH!!!

Jun 01, 2005

Very much like the chop suey you order in Chinese restaurants! I made a vegetable version that was delicious; omitted the pork, added mushrooms, bok choy and broccoli. I didn't have shortening, so I sauted the onions in about 2 Tbsp. of vegetable oil. My husband and I both really enjoyed it. Next time I might even add scallops for a variation.

Sep 12, 2006

My boyfriend hates Chinese food, but I love it. When I came across this recipe I thought it would be something he would eat and would also satisfy my craving for Chinese. He not only liked it, but requested that I make it again a few weeks later! The only modification I made is that I threw in some water chestnuts. Thanks for the recipe!


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 803 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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